Taco Spaghetti Creamy (Printable Version)
Tossed together in one pot: saucy taco spaghetti loaded with beef, tomatoes, and a creamy twist. It’s super fast and crave-worthy.
# What You'll Need:
→ Main Ingredients
01 -
8 grams cilantro, chopped up fresh
02 -
1 tablespoon olive oil
03 -
710 milliliters water
04 -
115 grams cream cheese, cubed and softened
05 -
60 grams shredded Mexican cheese blend
06 -
225 grams uncooked spaghetti
07 -
120 grams onion, chopped small
08 -
280 grams diced tomatoes with chilies, from a can
09 -
28 grams taco seasoning powder
10 -
450 grams ground beef, lean
# Steps to Follow:
01 -
Spoon that cheesy taco spaghetti into bowls. Sprinkle with some extra cheese and throw on the cilantro. Grab a fork and dig in right away.
02 -
Off the heat, toss the shredded cheese in and give it a good stir until it all melts and turns the sauce nice and creamy.
03 -
Pop in those soft cream cheese cubes. Put the lid back on and let it cook gently for another couple of minutes so it totally melts down and blends in.
04 -
Dump in the canned tomatoes, the uncooked spaghetti, then the water. Mix it all up. Wait for it to boil, plop on a lid, turn the heat down a bit, and let it bubble for about 12 minutes till the pasta still has a little bite.
05 -
Splash the oil into your Dutch oven and warm it up on medium-high. Toss in the ground beef, taco seasoning, and chopped onion. Stir it up and cook for 3-5 minutes till the beef isn't pink anywhere.
# Additional Notes:
01 -
Just don't let the noodles cook too long or they'll get soggy. You want them a little firm.